Posts Tagged ‘bitters’

Club Cocktail

Wednesday, December 31st, 1969

Fill large Bar glass ½ full Shaved Ice.

2 dashes Angostura Bitters.
2 dashes Pineapple Syrup.
1 jigger Brandy.

Stir; strain into Cocktail glass; dress with Berries; dash with Champagne; twist a piece of Lemon Skin over the drink and drop it on top. Serve.

Tokay Punch

Wednesday, December 31st, 1969

Out of 6 pounds of Tokay Grapes, select one pound to be put into the Punch last. Now make a boiling Syrup of three pounds of Sugar and one quart of boiling Water and pour this over the remaining five pounds of Grapes. When partly cold rub it through a sieve, leaving skins and seeds behind. Then add the Juice of two Oranges and two Lemons and one quart of St. Julien Claret, 1 jigger of Angostura Bitters.

Then strain and freeze.

Before serving add 1 pint of good Brandy and an Italian Meringue Paste of six Egg whites, colored a nice red and drop in the remaining Grapes.

Champagne Cocktail

Wednesday, December 31st, 1969

1 lump Sugar in tall, thin glass.
1 small piece Ice.
2 dashes Angostura Bitters.
1 piece twisted Lemon Peel.
Fill up with Champagne.

Stir and serve.

Sherry and Bitters

Wednesday, December 31st, 1969

Put 2 dashes Dr. Siegert’s genuine Angostura Bitters in a Sherry glass and roil the glass ‘till the Bitters entirely cover the inside surface.

Fill the glass with Sherry and serve.

Celery Sour

Wednesday, December 31st, 1969

Fill large Bar glass full Shaved Ice.

1 teaspoonful Lemon Juice.
1 teaspoonful Pineapple Syrup.
1 teaspoonful Celery Bitters.

Stir; strain into Fancy Wineglass with Fruit and serve.